from Celebrated Bartender, Greg Best, Atlanta, Georgia
1½ ounces Hayman’s Royal Dock gin
¾ ounces lemon juice
½ ounces dark crème de cacao
½ ounces Cocchi Americano
1−2 ounces tonic
1 long, wide swath of lemon peel, for garnish
Build ingredients over ice in squat glass. Top with tonic. Express and immerse lemon swath (squeeze peel over the top of the drink to express lemon oil and aroma into the glass, then drop peel into drink as a garnish).